Ingredients with Measurements:
- 1 lb white fish fillets, cut into bite-sized pieces
- 1 onion, sliced
- 3 garlic cloves, minced
- 1-inch piece of ginger, peeled and grated
- 1 tbsp gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 4 cups chicken or fish broth
- 1 cup water
- 1 cup sliced shiitake mushrooms
- 1 cup sliced zucchini
- 1 cup sliced carrots
- 1 cup sliced daikon radish
- 1 cup chopped kale
- 1 tbsp sesame oil
- 2 green onions, sliced
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Ladle
Step-by-step instructions:
1. In a large pot or Dutch oven, heat sesame oil over medium heat.
2. Add onion, garlic, and ginger and sauté until fragrant, about 2-3 minutes.
3. Add gochujang, soy sauce, and fish sauce and stir to combine.
4. Add chicken or fish broth and water and bring to a boil.
5. Add sliced shiitake mushrooms, zucchini, carrots, and daikon radish and simmer for 10-15 minutes or until vegetables are tender.
6. Add chopped kale and fish fillets and simmer for an additional 5-7 minutes or until fish is cooked through.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with sliced green onions.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 200
Fat: 6g
Carbohydrates: 15g
Protein: 22g
Sodium: 1200mg
Substitutions for ingredients:
- Any white fish can be used instead of the recommended white fish fillets.
- Button mushrooms can be used instead of shiitake mushrooms.
- Bok choy can be used instead of kale.
Variations:
- Add tofu for a vegetarian version.
- Use beef or chicken instead of fish for a meat version.
- Add rice noodles for a heartier stew.
Tips and tricks:
- Make sure to cut the vegetables into bite-sized pieces for even cooking.
- Adjust the amount of gochujang according to your spice preference.
- Use fresh fish for the best flavor.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with a ladle.
Garnishes:
Sliced green onions, chopped cilantro, and lime wedges.
Pairings:
Steamed rice, kimchi, and pickled vegetables.
Suggested side dishes:
Korean-style pancakes (jeon) and Korean-style fried chicken (yangnyeom tongdak).
Troubleshooting advice:
- If the stew is too spicy, add more broth or water to dilute the spice.
- If the fish is overcooked, reduce the cooking time.
Food safety advice:
Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Fish stews are a popular dish in Korean cuisine, with variations found in different regions of the country.
Flavor profiles:
Savory, spicy, and slightly sweet.
Serving suggestions:
Serve hot with steamed rice and garnishes.
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Region: Korean